Baked Pasta with Eggplant and Scamorza

Method

1. Heat olive oil in a casserole. Add garlic cloves and finely chopped onion. Sauté over medium heat.
2. Cut the eggplant into cubes and add to the pan. Sauté for 3–4 minutes until slightly softened.
3. Add the tomato (passata or crushed tomatoes) and basil. Stir, lower the heat, and let simmer while preparing the other ingredients.
4. Cut the scamorza cheese into cubes.
5. Cook the pasta in salted boiling water until half-cooked (about halfway through the recommended time).
6. Remove the garlic cloves from the sauce (optional, if you dislike whole garlic). Transfer the sauce to a large bowl, reserving a small amount for topping.
7. Drain the pasta directly into the bowl with the sauce and mix well.
8. Transfer the pasta to a baking dish. Add the cubed scamorza cheese evenly. Pour the reserved sauce on top and sprinkle generously with grated Parmesan.
9. Bake in a preheated static oven at 190°C (375°F) for about 30 minutes, or until a golden crust forms on top.
10. Serve hot.